Hummingbird cake is a southern classic. This is my lightened up version using coconut sugar, spelt flour and fresh pineapple and banana. The best part? You only need a bowl and a wooden spoon. No heavy mixer or special equipment. Fewer dishes = more time to enjoy your cake!
One Bowl Humming Bird Cake
- 2 cups spelt flour
- 1 cup coconut sugar
- 3 large eggs beaten
- 1/2 cup coconut oil melted
- 3 very ripe bananas mashed
- 1 cups chopped pineapple
- 1 tbs cinnamon
- 2 tsp vanilla
- 2 tsp baking soda
- 1 tsp salt
- 1 c chopped pecans, plus a little extra for garnish
- 2 cup cream cheese room temperature
- 1/4 c maple syrup
- 1 tsp vanilla bean paste
Pre-heat your oven to 350. Line a 9x13in cake pan with parchment and lightly grease with coconut oil.
In a large bowl whisk together the banana, coconut sugar and eggs. Next add the pineapple, pecans, and vanilla. Lastly, place a mesh sifter over the bowl and sift in the flour, salt, and baking soda. Switch to a spatula and fold the dry ingredients into the batter.
Lastly, drizzle the melted coconut oil into the batter and fold to combine. Pour the batter into the prepared a 9 X 13in pan.
Bake for 35-40 minutes until it's firm to the touch or when a skewer inserted into the center comes out clean. Let cool completely before frosting. You can pop it in the freezer to speed up the cooling process.
With a sturdy metal whisk or a wooden spoon whisk together all of the frosting ingredients until fluffy and evenly combined. Spread the frosting on top of the cooled cake and garnish with extra chopped nuts or a sprinkle of cinnamon. Serve your cake right away or store it in the refrigerator lightly covered with plastic wrap.